Artichokes with Parmesan Butter Sauce Recipe

Fill a large pot with water, add the juice of 1 lemon, and bring to a boil.

Trim the stems and tough outer leaves from the artichokes, then cut about 1 inch off the tops.

Place the artichokes in the boiling water and cook for 20-30 minutes, until tender.

While the artichokes are cooking, melt the butter in a small saucepan over medium heat.

Stir in the garlic and cook for 1-2 minutes, until fragrant.

Remove the saucepan from the heat and stir in the Parmesan cheese, salt, and black pepper.

Once the artichokes are tender, remove them from the pot and let them cool slightly.

Cut the artichokes in half lengthwise and scoop out the fuzzy choke with a spoon.

Squeeze the juice of the remaining lemon halves over the artichokes.

Serve the artichokes with the Parmesan butter sauce on the side.